If you love the mango pancakes you get at yum cha, this cake version will knock your socks off.
- 75 g (⅓ cup) caster sugar
- 4 eggs, separated
- 40 g plain flour, sifted
- 150 ml thickened cream
- 1 ripe mango, cut into very thick batons
- 2 tbsp icing sugar mixture, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2 hours
- Preheat the oven to 180ºC. Line a 20 cm x 30 cm baking tray with baking paper.
- Add 30 g of the sugar to the egg yolks and whisk until pale and doubled in size. Add the flour and whisk until smooth.
- In a separate clean bowl, whisk the egg whites until soft peaks form. Whisking continuously, gradually rain in another 30 g of sugar in 2-3 additions. Whisk until the sugar is fully dissolved and the egg whites form stiff peaks. Fold the meringue into the batter one third at a time until just combined, then spread the batter into the baking tray. Bake for 10-12 minutes or until the cake is lightly golden brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
- Whisk the remaining 15 g of caster sugar into the cream until stiff peak form. Peel the cooled cake off the baking paper and lay top-side up on a piece of plastic wrap. Spoon the cream onto the centre of the cake and place a line of mango slices down the middle of the cream. Holding the plastic wrap, roll the cake over until the two sides barely overlap, fully encasing the mango and cream. Place on a tray and refrigerate for at least 2 hours.
- To serve, dust the rollcake with icing sugar and slice with a very sharp knife.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.